Mains
How to Make Quince Kibbeh
Quince kibbeh is one of the famous dishes of Syrian cuisine. It is prepared in stages and takes some time, but it is not difficult if you follow the method exactly. The instructions are written very clearly.
Ingredients
Start here, then move straight into the method.
- Stage one
- 2 cups sour pomegranate juice
- Tomato paste
- 1/2 teaspoon seven-spice
- 1/2 teaspoon black pepper
- 1/2 kilo meat cubes
- Stage two
- 200 grams lean meat, completely fat-free (pounded for kibbeh)
- 2 cups fine bulgur
- Salt to taste
- 1/4 teaspoon black pepper
- 1 teaspoon seven-spice
- 2 tablespoons flour
- 1/2 kilo ground meat
- 1 dry onion
- Stage three
- 1 kilo quince
- 1 tablespoon ghee (optional if the meat is not fatty enough)
- 1 tablespoon sugar
- 1 head garlic, pounded
- 2 tablespoons dried mint
- In a pot, cover the meat cubes with water. When the water comes to a boil and the meat scum rises to the surface, discard the water and wash the meat with hot water (so it does not toughen if washed with cold water).
- Soak the bulgur in a little water until fully moistened, then add the ground onion, 1 teaspoon seven-spice, 1/4 teaspoon black pepper, salt to taste, and the pounded lean kibbeh meat.
- Knead everything well, then add the flour last and knead again, adding a little water as needed, until a kibbeh dough forms.
- In a pan, fry the ground meat with one finely chopped onion, a pinch of seven-spice, black pepper, and salt, stirring until the filling is ready.... (adding onion is optional)
- Shape the kibbeh dough into small balls, make a hollow in each one with your finger, thin them out as much as possible, fill them, then close them again into a ball shape.
- Stage three and final stage
Method
Follow the cooking sequence without leaving the page.
- Place 6 cups of water in a pot over the heat with the tomato paste, sour pomegranate juice, and meat cubes, then add the seven-spice and black pepper. Let them boil over medium heat until the meat is cooked.
- Put a pot of water on the heat with 1 tablespoon salt. When it boils, add the kibbeh balls and let them boil for only 5 minutes.Timers: 5 min
- Remove them from the water and place them in a colander.
- Cut the quince into slightly large cubes and put them in water so they do not darken.
- In the first pot where the meat cubes were cooked, once the meat is fully cooked, add the pounded garlic, dried mint, and sugar, adjust the salt and tomato paste (if you want to add more), then add the quince cubes (and the ghee is optional).
- After 10 minutes of boiling, add the pre-boiled kibbeh balls that we left in the colander (add sour orange juice or lemon juice optionally if they are not sour enough) and let them boil for only two more boils, then turn off the heat.Timers: 10 min
- Serve the quince kibbeh immediately.
- Click the link to make Beirut-Style Rabbit Kibbeh from Ruwaida
- For more kibbeh dishes, try Boiled Turkish Kibbeh, Katali-Style
Recipe tags
MainsLevant
Notes and serving ideas
- Beirut-Style Rabbit Kibbeh
- Boiled Turkish Kibbeh, Katali-Style
